Cook the rice in the conventional way. When the rice is done, turn the heat to high for a few seconds, then turn the heat off. Let the rice sit for 15 minutes.

Preparing the Sushi

Put a sheet of nori on the bamboo mat. Cover about two-thirds of the nori with rice.

Place your toppings across the rice.

Fold the bamboo mat over, rolling the nori onto the toppings. When the mat touches the far edge of the rice begin tightening the roll.

Hold the roll with the mat over it, and grab the far edge of the mat. Pull on it at each corner and in the middle to tighten the roll. When the roll is tight enough, finish rolling by pulling the mat forward. You can repeat the tightening process if the need arises.

Slice the roll in half with a very sharp knife, pressing straight down through the roll to avoid tearing the nori. Serve with the condiments and enjoy.